Yield: Yields 12 cups
Buttermilk, sour cream, and lemon juice lend a welcome touch of tartness to this creamy comfort-food pasta salad.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can cook the pasta a few hours ahead, run cold water over it, and drain. Spread the pasta in a single layer over a lightly oiled baking sheet. Cover the pasta with plastic wrap and refrigerate. You can make the dressing early in the day and refrigerate, covered. But toss the pasta salad with the dressing only when you are ready to serve.
Recipe adapted from Tom’s Big Dinners by Tom Douglas (Morrow, 2003)
Really good recipe!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?